The Campus

The Campus is the social hub of The Sharp Project, accessible to tenants, on site production companies and to Campus Members, featuring open plan seating, meeting facilities, wireless access, lockers and onsite catering provision.

Events reflecting the wide scope of the creative & digital sector are regularly staged in The Campus as well as large scale events such as Jaguar cars’ F-Type launch, BBC Build Studio and International Women’s Day.

Campus Menus

Week 1

Monday: BBQ chicken Fajitas served with chips and side salad | Spanish Omelette served with a large green salad | Hot dogs served with fried onions and mustard, chips and side salad | Tuna pasta bake served with jacket potato or large green salad.

Tuesday: Braised Steak in onion gravy served with new potatoes and mixed vegetables | Homemade chicken pie served with new potatoes and mixed vegetables | Ocean pie served with green beans and parsley sauce, stuffed peppers and side salad | Mixed filled potato skins served with side salad.

Wednesday: Roast Gammon dinner served with mashed potato, roast potato, vegetables, stuffing, Yorkshire pudding & gravy | Chicken burger served with chips and side salad | Sweet and sour chicken served with white rice | Vegetable omelette served with a large green salad.

Thursday: Hunters Chicken served with chips, corn on the cob and coleslaw | Beef in teriyaki sauce served with egg noodles | Fish finger ciabatta served with tartar sauce chips and side salad | Vegetable lasagne served with a large green salad.

Week 2

Monday: BBQ chicken Fajitas served with chips and side salad | Spanish omelette served with a large green salad | Hot dogs with fried onions and mustard served with chips and side salad | Tuna pasta bake served with a jacket potato and side salad.

Tuesday: Braised steak in onion gravy served with new potatoes and mixed vegetables | Homemade chicken pie served with stuffed peppers and side salad. | Ocean pie served with green beans and parsley sauce.

Thursday: Hunters chicken served with chips, corn on the cob and coleslaw | Beef in teriyaki sauce served with egg noodles | Fish finger ciabatta served with tartar sauce, chips and side salad | Vegetable lasagne served with a large green salad.

Week 3

Monday: Sausage & Mash potatoes served with garden peas and onion gravy | Chicken breast served in tomato and basil sauce with white rice and green beans | Poached fish in butter sauce served with new potatoes and green beans | Vegetable lasagne served with a large green salad.

Tuesday: Chicken Carbonara served with pasta and side salad | USA style beef burger & cheese served with chips and side salad | Breaded plaice served with mixed vegetables and potato wedges | Vegetable quiche served with a large green salad.

Wednesday: Roast turkey dinner served with mashed potato, roast potato, vegetables, Yorkshire pudding, stuffing and gravy | Chicken fajitas served with potato wedges and side salad | Vegetable omelette served with side salad | Breaded scampi served with chips and side salad.

Thursday: Spaghetti Bolognaise served with side salad and garlic bread | Cheese and bacon potato skins served with a large green salad | Chicken & chorizo kebab served with chips and side salad | Cheese and onion potato skins served with a large green salad.

Week 4

Monday: Beef lasagne served with a large green salad | Roast chicken hotpot served with mixed vegetables & gravy | Sticky BBQ Ribs served with chips & peas | Cauliflower cheese served with side salad.

Tuesday: Steak & Ale pie served with mustard mash potato and peas | Chicken & roast vegetable kebab served with savoury rice and side salad | Hot dogs served with fried onions and mustard, chips and side salad | Roasted vegetable & mozzarella cheese kebab served with savoury rice and side salad.

Wednesday: Salt and pepper chicken served with chips and side salad | Cajun pork steak served with new potatoes, mushrooms and onion rings | Vegetable omelette served with a large green salad | Roasted vegetables & mozzarella served on a toasted ciabatta side salad & onion rings.

Thursday: Moussaka served with a large green salad and toasted pitta bread | Honey & mustard glazed chicken breast served with new potatoes, peas and carrots | Pasta bake served with a large green salad | Stuffed peppers served with melted mozzarella white rice and side salad.